Noodles Recipes - Lamb and Ginger Noodle Stir-fry Recipe

Ingredients

• 45ml/3 tbsp sesame oil

• 3 spring onions (scallions), sliced

• 2 garlic cloves, crushed

• 2.5cml/1 in piece fresh root ginger, peeled and finely sliced

• 1 fresh red chili, seeded and finely sliced

• 1 red (bell) pepper, seeded and sliced

• 450g/1lb lean boneless lamb, cut into fine strips

• 115g/4oz/1 1/2 cups fresh shiitake mushrooms, sliced

• 2 carrots, cut into matchstick strips

• 300g/11oz fresh Chinese egg noodles

• 300g/11oz pak choi (bok choy), shredded

• soy sauce, to serve

Serves 4

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Method:

1. Heat half the oil in a wok. Stir-fry the spring onions and garlic for about 5 minutes, or until golden.

2. Add the ginger, chili and red pepper and fry for 5 minutes more, until the chili and pepper start to soften. Remove the vegetables and set aside.

3. Add the remaining oil and stir-fry the lamb in batches until golden. Add the mushrooms and carrots and stir-fry for 2-3 minutes.

4. Remove the lamb mixture from the wok and set aside with the red pepper mixture. Add the noodles and pak choi to the wok and stir-fry for 5 minutes.

5. Finally, replace all the cooked ingredients and stir-fry for a couple more minutes. Serve in heated bowls, with soy sauce.

Fresh root ginger adds a bright tang to this lamb and noodle dish, giving it a simultaneously hot and yet refreshing taste.

Cook's Tip: If fresh egg noodles are not available, use the dried type. Cook them according to the packet instructions, drain and rinse under cold water, then drain well.